Portobello Brisket Bowl

Name: Portobello Brisket Bowl
Yield: Serves 4
Ingredients: 2 cloves garlic, minced; 2 tablespoons olive oil; 2 bay leaves; 1 teaspoon dried thyme; 2 cups (185 g) thinly sliced fennel; 2 cups (230 g) thinly sliced shallots; Several dashes freshly ground black pepper; ½ cup (95 g) green lentils; 1 teaspoon caraway seeds; 1 teaspoon salt; 4 portobello mushrooms, stems removed; ¼ cup (60 ml) olive oil; 1 (25-ounce/710 g) can crushed tomatoes; 3 cups (720 ml) vegetable broth; 1 recipe Caulipots or any version of Creamy Mashed Potatoes; ½ teaspoon salt; Freshly ground black pepper; 4 cups (280 g) loosely packed, roughly chopped mustard greens

Preparation info

Serves
4

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

As my mother says, brisket is life itself. Portobellos are a fabulous translation for the falling-off-the-bone (falling-off-the-stem?) meatiness of brisket, and the lentil stew supplies that requisite aromatic brothiness, with hints of licorice from fennel and caraway. Mustard greens have just the right bitter and fresh bite to remind me of the Jewish flavors of my youth. I love any version of mashed potatoes here, so follow your heart and get ye to the sides

Ingredients

Starter
Side dish
Stew
Gluten-free
Vegan

Ingredients

Method